bouken
Drinking Gifu's Local Sake 2024 in Osaka ⑦
I was very much looking forward to this event, as Nemuchi had informed me in advance that the brewery uses all flower yeast 😊.
As a side note, I heard it is Rokkaku Seiji's favorite sake!
Mr. Motofumi Hara, the master brewer of the brewery, was there.
I wondered if the sake was named after the brewery's own name, but the origin of both the brand name and the name was because the brewery's original name when it was founded was Genbun.
It seems that Mr. Kuramoto is a graduate of Tokyo University of Agriculture, where he conducted research on yeast sisin, which is essential for the isolation of flower yeast.
I searched for "Genbun" and found that Mr. Gyave drank it in the past.
I drank
Motobun Hana Yeast Sakura Honjozo
Polishing ratio 70%, Sake degree +4
The aroma is floral (according to Nemuchi-san).
Gentle flavor that is hard to believe it is a honjozo.
Motobun Tsukigashibijin Special Junmai
Polishing ratio 60%, Sake meter value +3
Sweet and delicious!
Motobun Hana Yeast Abelia Junmai Ginjo
Polishing ratio 60%, Sake meter value +2
The most ordinary sake of the bunch.
Motobun Kiku Daiginjo with flower yeast
Polishing ratio 50%, Sake meter value +3
We were talking about how rare it is to have flower yeast from chrysanthemums.
It has a strong umami taste and a thick flavor.
They say it is a local brewery, so it is not sold outside of the prefecture.
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